Jul 292010
Ingredients
500g diced and lightly steamed vegetables from the garden (so that they are only just soft)
2 potatoes, lightly steamed
1 small leek, finely sliced
olive oil
3 rashers bacon, trimmed
5 eggs
200ml cream
100g grated cheese
salt and pepper
puff pastry sheets x 2
Method
Pre-heat oven to 200degC. Fry the leek in a little olive oil until soft. Cool.
Grease a pie dish/tin. Line with the puff pastry and blind bake with pie weight until it just starts to puff (about 15 minutes).
Cool and add all the vegetables and leek.
Mix together the eggs, cream, cheese salt and pepper and pour over the vegetables.
Lay the bacon rashers across the top and top with pastry sheet.
Bake for a further 30-40 minutes until the pastry is golden.
Author
Megan Goodman
Donvale